I had a forehead thumping moment recently when a friend asked me for a blueberry muffin recipe. In all the years I’ve been running zoebakes.com, I’ve never posted the most basic of breakfast treats. How did I get away with this, especially when they are one of my favorites?
For me the perfect blueberry muffin is light, fluffy and bursting with blueberries. I add a touch of ginger because it perks up the flavor of the berries, but not so much that it’s overpowering. The topping is buttery, sweet and bakes into a lacy crust.
I like to bake them in large “Texas-sized” muffin cups, so there is lots of muffin top and just as much of the berry center. They are great small, but I am always left wanting more and for some reason, I feel less guilty eating one big one, instead of two little ones.